This fast and fresh recipe is perfect for a filling and fulfilling meal. Hearty and healthy, all in one.
SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 20 MINS
Table of Contents
INGREDIENTS
- 2 x 400g rib-eye steaks, at room temperature
- 100ml extra virgin olive oil
- 50g unsalted butter, chopped, softened
- 30g store-bought tomato pesto
- 1 garlic clove, crushed
- Juice of 1 lemon
- 30g pecorino, coarsely shaved
- 1/2 bunch mint, leaves picked
- 1/4 bunch chervil, leaves picked
- 1 avocado, halved
- 1 bunch mixed radishes, thinly sliced
- 400g can chickpeas, rinsed, drained
METHOD
- Drizzle steaks with 2 tbs oil and season. Combine butter and pesto in a bowl. Heat a chargrill pan to high heat. Cook steaks for 6-7 minutes on each side for medium-rare, or until cooked to your liking. Top with butter mixture in the last 3 minutes of cooking. Transfer to a plate, drizzle with pan juices, and rest, loosely covered with foil, for 10 minutes.
- Meanwhile, combine garlic, lemon juice, and remaining 1/4 cup (60ml) oil in a bowl. Toss pecorino, mint, chervil, avocado, radish, and chickpeas in a bowl with dressing. Season and serve with steak.
